Chef de Partie (Cold)

Your Day To Day

• Make each meal a feast for the eyes and treat for the taste buds. With your own signature flare, you’ll turn our high standards into memorable meals for every guest.

• Own your kitchen – keep on top of supplies and equipment, and minimise waste.

• Tell your supervisor or duty manager about any unsafe equipment, low supplies or safety incidents.

• Help create a safe space by following our safety procedures and wearing necessary protective equipment.

• Attends and participates in training sessions as scheduled.

• Prepares in advance food, beverage, material and equipment needed for the service.

• Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.

• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information.

• Establishes and maintains effective employee working relationships.

• Works with Supervisor in manpower planning and management needs.

• Works with Supervisor in the preparation and management of the Department’s budget.

• Be cleaner than clean – meet or exceed local cleanliness and hygiene laws.

• Help with washing up and other kitchen duties when needed.

• Wear your uniform with pride.

• Prepares, cooks, serves and stores the following dishes:

  • Appetizers, savouries, salads and sandwiches (Applies organization skills for mise en place).

  • Sauces (Produces hot and cold sauces for menu items ensuring consistency).

  • Eggs, vegetables, fruit, rice and farinaceous dishes.

  • Poultry and game dishes.

  • Meat (Marinades and carve).

  • Fish and shell fish (sauces, garnishing techniques and methods of service).

  • Hot and cold desserts (Decorate, portion and present).

  • Japanese dishes (Prepares specialty meat, seafood using regional cooking principles and food presentation, prepares noodle dishes).

  • Asian desserts (Produces range or liquid and solid dessert).

  • Buffet food (Prepares and presents food and desserts for buffets).
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What We Need From You

• Diploma or Vocational Certificate in Culinary Skills or related field.

• 2 years’ experience as a chef including at least 1 year in supervisory capacity or an equivalent combination of education and experience.

• Must speak local language(s).

• Having self-transportation is an advantage.

• Communication skills are utilized a significant amount of time when interacting with clients and the guests.

• Basic calculation skills are used frequently.